Whipped cream is made by beating high-fat cream until it traps air and doubles in volume. Temperature is everything: the colder the cream, bowl, and whisk, the better the fat molecules form a network and the more stable the foam will be. Overwhipping turns the cream into butter, and it cannot be reversed.
Place the mixing bowl and whisk attachment in the refrigerator, or in the freezer if possible. A metal bowl works better than glass because it stays cold longer. Keep the carton of cream refrigerated until you are ready to use it.
Pour the cold cream into the chilled bowl and begin whipping at medium speed. The cream will first foam, then thicken. You have reached the right point when lifting the whisk leaves soft peaks whose tips curl slightly. If you whip past this point, the cream will first become grainy, then yellowish, and turn into butter.
Sift in the powdered sugar and vanillin, then whip on low speed for no more than 30 seconds. Do not add the sugar at the beginning; it slows the cream’s ability to hold air. Use the whipped cream right away or store it in a covered container in the refrigerator; it will begin to lose its structure after 40 minutes at room temperature.
Chill the bowl and whisk for 30 minutes before using, or 10 minutes in the freezer if possible; this time is not included in the recipe time. Cream whipped in a warm bowl will not foam; it will only thin out. Allergens: Based on the ingredient list, this recipe contains milk and dairy products. Check packaged product labels for other allergens.
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